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SPICY Fetherback Fish Curry
The fishes of the family Notopteridae are generally called as featherbacks and knife fishes. The dorsal profile of the fish is highly arched giving it a shape of knife. Common in the fresh water ponds and rivers of India , Pakistan and Bangladesh and also found in the brackish waters. Good table fish.

Fetherback fishes (Notopterus) : 500 Grams.
Red Chilly Powder : 1 Table Spoon.
Green Chillies : 6 nos
Ginger-garlic Paste : 1 Table Spoon
Turmeric Powder : 1 Tea Spoon
Mustard Seeds : 1 Tea Spoon
Onion Pieces : 1 Cup
Tomato Pieces : 1 Cup
Salt : As Required
Refined oil : 200 ml


1. Remove scales, fins, gills and elementary canal of the fishes. Thoroughly wash and cut into required sized horizontal pieces. Add turmeric powder, red chilly powder and a tea spoon salt, mix well and leave for marination.

2. Add oil to a deep bottomed pan and heat. Splutter the mustard seeds. Add onion pieces and fry till onion pieces turn brown.

3. Add the ginger-garlic paste and tomato pieces. Fry till oil shows up.

4. Now add the marinated fish pieces, half split green chillies and sufficient salt. Slowly and carefully turn the fish pieces and fry.

5. Add two cups of water and allow to simmer on low flame till the curry is well cooked.

6.Serve hot as a side dish.

Preparation Time: 30 minutes Serves: 4 Persons
Recipe Origin: India
Submitted by:
MPR. Radhakrishna

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